Crostinis with Goat Cheese, Anchovies & Chilli Jam

For 6 people (makes about 12 pieces)

If you’re having guests or just fancy a little treat with a glass of wine, these crostinis are always a hit. Simple, salty, sweet, and a touch spicy — just like life.

What you’ll need:

• 1 fresh baguette (preferably a little old — it toasts better!)
• 150g of soft goat cheese (the creamy kind, not too dry)
• 12 good-quality anchovies (not too salty, s’il vous plaît)
• 2–3 tablespoons of chilli jam (homemade is best, but store-bought will do)
• 12 fresh basil leaves
• A drizzle of olive oil

How to make them:

1. Slice your baguette into thin pieces — not too thick or they’ll be chewy, not too thin or they’ll crumble. About 1 cm is just right. You should get around 12 slices.
2. Toast the bread in the oven (180°C / 350°F) for 6–8 minutes until golden and crisp.
3. Let them cool slightly.Spread a generous layer of goat cheese on each toast. Don’t be shy — it’s the base of all the flavour.
4. Lay one anchovy on top of each. Place it gently, like you’re tucking it in bed.
5. Add a small spoonful of chilli jam. Just a little in the centre — it gives that sweet heat that surprises people.
6. Finish with a fresh basil leaf on top of each toast. Press it just a bit so it sticks.

Tip

Serve immediately — they’re best slightly warm. And if you’ve made them ahead, pop them back in the oven for 2 minutes just to wake them up!

Bon appétit, my little chefs. These are simple, but full of love.

From my kitchen to yours.